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Stuffed Pumpkin Cake
Skinny Cooks

3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon extract 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1/2 cup chopped walnuts Stuffing 1 cup powdered sugar 4 tablespoons butter 8 ounces cream cheese 1 teaspoon vanilla

Beat the eggs five minutes, then add the sugar and fold in the pumpkin. Stir in the lemon extract, flour, baking powder, cinnamon, nutmeg and salt. Divide this between two greased baking pans; then, spread the chopped walnuts on top. Bake at 375 degrees for 15 minutes. Check to make sure a knife stuck in the middle comes out clean, to be sure the cakes are fully cooked. Let cool. Combine the stuffing ingredients by using your electric mixer. Place the first cake layer on your serving plate. Spread the stuffing over it liberally. Cover with the next cake layer. I like to make a cream cheese icing for this cake, but you can just sprinkle on a nice, thin covering of powdered sugar. It will be scrumptious. You can also use this pumpkin batter to make pumpkin pancakes. Grill as you would any other pancake, then put the stuffing between each pancake to make a delicious stack. Readers with questions or comments for Dave Kessler may write to him in care of this publication.